Cut the pork belly into three-centimetre cubes. Bring a large pot of water to the boil and add the pork. Boil for a couple of minutes, carefully strain and refresh in iced water.

Place the eggs into a pan and cover generously with water. Bring the water to a boil and immediately remove from the heat. Add a lid and leave for eight minutes before quickly removing from the pan and transferring them to iced water. Once cool, peel and set aside.

Place the shallots and oil in a large wide pan and heat gently until the shallots are translucent the add the garlic and ginger. Cook for a further five minutes stirring occasionally to prevent sticking.

Add in the brown sugar, soy sauce, fish sauce, pepper, coconut water and stock and bring to a boil. Stir until the sugar is dissolved.

Add the pork belly. If the meat is not covered add a little more stock. Bring back to the boil then reduce the heat and simmer gently for forty- five minutes. Stir regularly to prevent burning.

Add the boiled eggs and simmer for around thirty minutes until the pork is tender. Continue to stir. During this cooking turn the eggs to ensure they are coated in the broth. When cook serve with steamed rice.